a dozen cloves of roasted garlic (I make huge batches of this by getting bulk peeled garlic at Costco)

lemon juice (a fair bit)

olive oil (to match, you’re making a dressing)

red pepper flake

smoked paprika

salt & pepper

sumac

thyme (dried)

sesame seeds

cumin

oregano (dried)

cilantro (dried)

Render that into a dressing.
Course chop the following (either in the processor or by hand)

green, black and kalamata olives.

artichoke hearts

one can stewed tomatoes

capers

Toss the barley (after it has cooled and been fluffed) and the chopped veggies with a can of garbanzo beans and a can of black beans. Toss in the dressing.

Salads like this taste best if allowed to mellow overnight, but taste just fine after a couple of hours setting up. Served immediately upon combining, they will seem flat in a way you can’t put your finger on, somehow.